Classic Whipped Cream Topping

• 1/2 cup (125 mL) whipping (35%) cream
• 2 tbsp (25 mL) granulated sugar

1. In a well-chilled mixer bowl fitted with whip attachment, whip cream on medium-high speed until soft peaks form.
2. With the mixer running, sprinkle with sugar and whip until firm peaks form.
3. Pipe a ribbon or rosettes around the border of the cheesecake or ice the entire top.
4. Variation:
5. Stir in 3 oz (90 g) semisweet chocolate, melted, to create a chocolate version.

whipping, sugar

Taken from www.cookstr.com/recipes/classic-whipped-cream-topping (may not work)